You love biltong! It’s your favourite snack! But did you know that you can also use it in cooking? There are lots of recipes on the internet but here are a few of our favourites.  


Biltong Muffins

120g whole-wheat flour (250ml)

120g cake flour/ plain flour (250ml)

200g biltong – finely chopped (500ml)

50g cheddar cheese (125ml)

30ml baking powder

3 eggs

200ml milk

100ml cooking oil

5ml salt

15ml lemon juice

Combine all the ingredients and mix lightly. Spoon into greased muffin tin and bake at 220c for 11 minutes. Leave to col slightly before removing and serving with butter.

(Shona’s Kitchen)


Biltong Quiche

Makes one 23cm quiche

For the crust

500 ml almond flour

125 ml finely grated Parmesan cheese

a pinch of cayenne pepper

1 egg

For the filling

500 ml full fat yoghurt

250 ml strong cheddar cheese – grated

5 eggs

salt and pepper – just remember the biltong and cheese are already salty

400 ml sliced beef biltong

1 large onion – chopped and caramelized in a little butter

fresh herb of your choice


Preheat the oven to 180 C.

For the crust

Place all the ingredients in a food processor and blitz until it just comes together. Spray a loose bottom quiche pan with oil and press the almond mixture into the pan. Chill in the fridge for a few minutes.

For the filling

Mix all the ingredients, except the biltong and pour into the pastry case. Now scatter the caramelized onion and biltong over the mixture. Bake in a preheated oven to golden perfection. Serve with fresh rocket and sliced tomato!

(easy cooking from Nina’s Kitchen)


Quick Biltong Pizza

2 pre-made pizza bases

Tomato sauce for base

150g of biltong sliced

2 cups of mozzarella grated

1 bloc or ½ cup of feta

Handful of rocket

Preheat the oven to 200°c.

Spread tomato paste over the pizza bases. Top with grated mozzarella, Biltong and Feta. Place in the oven and bake for ten minutes (or as per pizza base instructions. Remove from the oven, top with fresh rocket and serve.

(Food Lover’s Market)


If you have your own recipe for biltong we’d love to hear it. We’d also love to know what you think of these recipes if you give them a go.

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